That’s what the recipe said. And they are very yummy. I cooked this last night (halving the quantities) and had one pepper for dinner and one left over for lunch today.
Striking Stuffed Peppers by Yotam Ottolenghi
from ‘The New Vegetarian’ column, Weekend Magazine, the Guardian, Saturday 30 June 2007
4-8 romano peppers
Olive oil
Salt and pepper
30g pine nuts
300g washed leek, chopped
1 tsp fresh oregano leaves, chopped (I used dried)
1 tsp lemon thyme, picked (I used dried)
130g semi-hard goats’ cheese, crumbled (I used Chevre)
1 garlic clove, crushed
Preheat the oven to 200C/400F/gas mark 6. Put the peppers in a small ovenproof dish, drizzle with three tablespoons of oil and some salt, and roast for 10-12 minutes. While they’re cooking, dry-roast the pine nuts in a frying pan for three to four minutes, stirring occasionally, until evenly coloured. Tip into a bowl, then sauté the leeks in three tablespoons of oil with the oregano, thyme and a little seasoning, for eight minutes. Transfer to a bowl to cool down.
Roughly chop the nuts, add to the leek mixture, along with the cheese and garlic, and stir. Taste and adjust the seasoning. Peel the peppers, if you wish, then stuff: make an incision along each one, scoop out the seeds, then fill generously with the leek mix. Collect the sides to cover as much of the incision as you can, and bake for 10 minutes more.
Serve with salad or yummy veg. Eat with relish!
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